Low Fat Apple Cranberry Breakfast Cookies
Start your morning right with these Low Fat Apple Cranberry Breakfast Cookies—a wholesome, guilt-free treat that’s both satisfying and bursting with flavor! Made with nutrient-packed old-fashioned rolled oats, whole wheat flour, and naturally sweetened with honey and unsweetened applesauce, these cookies strike the perfect balance between indulgence and healthy eating. Each bite is loaded with grated apple and chewy dried cranberries, adding a delightful fruity twist, while warm hints of cinnamon make them irresistibly cozy. Ready in just under 30 minutes, these soft, portable cookies are an excellent grab-and-go breakfast or snack option. Plus, they’re freezer-friendly, making them perfect for meal prepping. Discover how easy it is to fuel your day with this hearty, low-fat recipe that doubles as a delicious energy boost!
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Recipe Information
Ingredients
- 1.5 cups Old-fashioned rolled oats
- 0.75 cups Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cups Unsweetened applesauce
- 0.25 cups Honey
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 medium Grated apple (peeled)
- 0.5 cups Dried cranberries
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, ground cinnamon, and salt. Mix well to ensure an even distribution of the dry ingredients.
In a separate bowl, whisk together the applesauce, honey, vanilla extract, and egg until smooth and well combined.
Gradually fold the wet ingredients into the dry ingredients, mixing until a thick dough forms.
Fold in the grated apple and dried cranberries, ensuring they are evenly incorporated throughout the batter.
Using a tablespoon or small cookie scoop, drop dollops of dough onto the prepared baking sheet about 2 inches apart. Gently flatten each mound slightly with the back of a spoon or your fingers, as these cookies will not spread much during baking.
Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden and set around the edges.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 289.1 g | 105% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 129.3 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 165 mg | 13% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1223 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
